Plan once, eat well all week
Meal planning turns daily decision fatigue into a single weekly task. Spend 30–60 minutes each weekend to map meals, shop, and prep. The effort saves time, reduces waste, and makes healthy choices automatic.
Simple weekly routine
Choose 2-3 core proteins (chicken, beans, tofu).
Pick 3–4 vegetables and 2 grains you enjoy.
Assign meals to days: one-pot, batch-cook, and one fresh night.
Create a precise shopping list grouped by store section.
Prep that pays off
Wash and chop vegetables for quick use.
Cook a grain and a protein in bulk and portion into containers.
Make two versatile sauces or dressings to change flavors fast.
Practical tips for busy weeks
Keep a short staples list: eggs, canned tomatoes, frozen veg, rice/pasta.
Use leftovers intentionally: transform roast into tacos or salads.
Label containers with date and ready time to avoid guesswork.
Start with one planning session and refine what works. Small, repeatable habits make meal planning sustainable and time-saving for any busy life.